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Effects of ultrasound-assisted tumbling on physicochemical properties, myofibrillar protein structure, and protein oxidation during beef curing.

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Title: Effects of ultrasound-assisted tumbling on physicochemical properties, myofibrillar protein structure, and protein oxidation during beef curing.
Authors: Jin, Lei1 (AUTHOR), Zhang, Jian1 (AUTHOR), Zhang, Ruyu1 (AUTHOR), Xing, Lujuan1 (AUTHOR), Li, Min2 (AUTHOR), Yao, Xianqi3 (AUTHOR), Zhang, Wangang1 (AUTHOR) wangang.zhang@njau.edu.cn
Source: Ultrasonics Sonochemistry. Jul2026, Vol. 130, pN.PAG-N.PAG. 1p.
Subjects: Protein structure, Beef processing, Chemical properties, Chemical modification of proteins, Meat preservation
Database: Engineering Source
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  Availability: 0
Header DbId: egs
DbLabel: Engineering Source
An: 194635718
AccessLevel: 6
PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 0
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  Data: Effects of ultrasound-assisted tumbling on physicochemical properties, myofibrillar protein structure, and protein oxidation during beef curing.
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  Data: <searchLink fieldCode="JN" term="%22Ultrasonics+Sonochemistry%22">Ultrasonics Sonochemistry</searchLink>. Jul2026, Vol. 130, pN.PAG-N.PAG. 1p.
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  Data: <searchLink fieldCode="DE" term="%22Protein+structure%22">Protein structure</searchLink><br /><searchLink fieldCode="DE" term="%22Beef+processing%22">Beef processing</searchLink><br /><searchLink fieldCode="DE" term="%22Chemical+properties%22">Chemical properties</searchLink><br /><searchLink fieldCode="DE" term="%22Chemical+modification+of+proteins%22">Chemical modification of proteins</searchLink><br /><searchLink fieldCode="DE" term="%22Meat+preservation%22">Meat preservation</searchLink>
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=egs&AN=194635718
RecordInfo BibRecord:
  BibEntity:
    Identifiers:
      – Type: doi
        Value: 10.1016/j.ultsonch.2026.107919
    Languages:
      – Code: eng
        Text: English
    PhysicalDescription:
      Pagination:
        PageCount: 1
        StartPage: N.PAG
    Subjects:
      – SubjectFull: Protein structure
        Type: general
      – SubjectFull: Beef processing
        Type: general
      – SubjectFull: Chemical properties
        Type: general
      – SubjectFull: Chemical modification of proteins
        Type: general
      – SubjectFull: Meat preservation
        Type: general
    Titles:
      – TitleFull: Effects of ultrasound-assisted tumbling on physicochemical properties, myofibrillar protein structure, and protein oxidation during beef curing.
        Type: main
  BibRelationships:
    HasContributorRelationships:
      – PersonEntity:
          Name:
            NameFull: Jin, Lei
      – PersonEntity:
          Name:
            NameFull: Zhang, Jian
      – PersonEntity:
          Name:
            NameFull: Zhang, Ruyu
      – PersonEntity:
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            NameFull: Xing, Lujuan
      – PersonEntity:
          Name:
            NameFull: Li, Min
      – PersonEntity:
          Name:
            NameFull: Yao, Xianqi
      – PersonEntity:
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            NameFull: Zhang, Wangang
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          Dates:
            – D: 01
              M: 07
              Text: Jul2026
              Type: published
              Y: 2026
          Identifiers:
            – Type: issn-print
              Value: 13504177
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            – Type: volume
              Value: 130
          Titles:
            – TitleFull: Ultrasonics Sonochemistry
              Type: main
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